Ingredients:

Stuffed pumpkin

• 1 large crown pumpkin

• 6 Linda McCartney sausages (defrosted)

• 240g Angel Food dairy-free cream cheese

• 1 cup dried cranberries 

• 200g vegan stuffing dry mix

• 100ml hot water

• Salt & pepper to taste

Method:

1. Preheat oven to 200C. Pierce the pumpkin skin a few times with a sharp knife. Place whole pumpkin on a baking tray, lined with baking paper - bake at 200C about 3 hours, until it’s soft, but still holding it's shape. 

2. While this bakes combine stuffing mix and hot water in a large bowl. Crumble the sausages and Angel Food cream cheese and add it to the bowl. Then add the cranberries.

3. Use your hands to roughly combine the mixture. The trick is to lightly combine this mixture so you have a bit of everything - but it’s still separate flavours!

4. Once it’s cooked, take the pumpkin out of the oven, cut a “lid” out of the pumpkin - then take the lid off and scoop out the seeds and bits from the pumpkin - this can be quite hot so you may want to give the pumpkin a few minutes to cool down first.

5. Add your stuffing mix to the hollow of the pumpkin, put the lid back on and put it back in the oven for another 30 minutes or until the flesh is very soft. 

Slice the pumpkin, and season the slices with salt and pepper to taste. Serve hot with gravy and mash!